Banana-Nut-Muffins

Banana Nut Muffins

Total Time:
40 mins
Prep Time:
10 mins
Cook Time:
30 mins
Yield:
6 servings
Dish Size:
Muffin pan
print this recipe
May 10, 2012
Tara’s Tidbit:

These are great served warm with a little bit of butter, at room temperature, or even chilled. Personally, I like to slice one in half and heat it in a hot, greased skillet until browned.

Whenever I have bananas that are on the verge of turning brown, I put them in a food storage bag and freeze them. Then, when I'm ready to make a few batches of muffins like these, I thaw them out. Bananas tend to get more flavorful as they turn brown, so don't throw them away, make muffins! - Tara

Ingredients

  • Nonstick cooking spray
  • 1 large banana
  • 3 tablespoons butter or margarine, softened
  • 1/3 cup milk
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 400 degrees. Spray a temp-tations® 6-cup muffin pan with nonstick cooking spray.
  2. In a food processor, combine banana, butter, milk, egg, and vanilla extract, pulsing just until banana is finely chopped.
  3. In a separate large bowl, combine all remaining ingredients, and then slowly fold in banana mixture until a batter is formed.
  4. Pour an equal amount of the batter into each of the 6 greased muffin cups. Bake 25-30 minutes, or until golden brown and a toothpick inserted into the center of one of the muffins comes out mostly clean.
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